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Creamy mashed potatoes served in a bowl for Thanksgiving dinner

Creamy Mashed Potatoes

Creamy mashed potatoes made with Yukon Gold potatoes, heavy cream, and butter, perfect for your Thanksgiving feast.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks Yukon Gold potatoes are preferred for their creamy texture.
  • 1 cup unsalted butter, softened and cut into cubes Use unsalted butter for control over saltiness.
  • 1 cup heavy cream, warm Warm before adding to avoid cooling down the mash.
  • 1/2 cup whole milk, warm Warm milk helps maintain creaminess.
  • 1 cup sour cream, at room temperature Can substitute with Greek yogurt or crème fraîche.
  • 2 teaspoons salt (plus more for boiling water) Salt helps to enhance the flavor.
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder (optional) Add for a hint of garlic flavor.
  • Fresh chives or parsley for garnish Use for a fresh garnish.

Method
 

Preparation
  1. Place the potato chunks in a large pot and cover them with cold water by at least an inch. Add a generous pinch of salt to the water.
  2. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 15 to 20 minutes, or until the potatoes are very tender when pierced with a fork.
  3. Drain the potatoes thoroughly in a colander. Let them sit in the colander for a minute to allow excess steam to escape; this helps ensure they aren’t watery.
  4. Return the dry potatoes to the warm pot. Use a potato masher or a potato ricer to crush the potatoes until no large lumps remain.
Mixing
  1. Add the softened butter cubes to the potatoes and stir until completely melted and incorporated.
  2. Slowly pour in the warm heavy cream and milk while stirring gently with a large spoon or spatula.
  3. Fold in the sour cream, salt, pepper, and garlic powder. Mix until the potatoes are smooth and creamy, but be careful not to over-mix.
  4. Taste the potatoes and add more salt or pepper if needed.
Serving
  1. Transfer the potatoes to a serving bowl. Top with a small pat of butter and sprinkle with fresh chives or parsley before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat, adding a splash of milk or cream if needed.
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